Go Back
For a tasty Loaded Veggie Nacho Sheet Pan, gather these main ingredients: - 1 bag tortilla chips - 1 cup black beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 small red onion, diced - 1 red bell pepper, diced - 1 cup cherry tomatoes, halved - 1 avocado, diced - 1 jalapeño, sliced (seeds removed for less heat) - 1 cup shredded cheddar cheese - 1 cup shredded pepper jack cheese These ingredients mix well to create a colorful and flavorful dish. The beans add protein, while the veggies bring crunch and taste. The two cheeses melt beautifully, making each bite creamy and rich. To make your nachos even better, consider these optional garnishes: - Sour cream or Greek yogurt - Fresh cilantro and lime juice - Salt, pepper, and olive oil These garnishes add a fresh touch. Sour cream or yogurt gives creaminess, while lime juice adds a zesty kick. Fresh cilantro brings a burst of flavor that brightens up the dish. 1. Preheat your oven to 400°F (200°C). This heat helps the cheese melt well. 2. On a large baking sheet, spread out the tortilla chips. Make sure they cover the whole sheet. 1. In a mixing bowl, combine the black beans, corn, diced onion, diced bell pepper, halved cherry tomatoes, and sliced jalapeño. 2. Drizzle the mixture with olive oil and lime juice. 3. Season it all with salt and pepper. Mix well to combine. 1. Distribute the veggie mixture evenly over the tortilla chips. 2. Sprinkle the shredded cheddar and pepper jack cheese generously on top. 3. Bake in the preheated oven for 10-12 minutes. Look for the cheese to bubble and turn golden. Enjoy the fun of creating this Loaded Veggie Nacho Sheet Pan. The mix of fresh veggies and melted cheese will make your taste buds dance! To get perfect nacho cheese, use a mix of cheeses. I love cheddar and pepper jack. They melt well and add creamy flavor. Grate the cheese yourself for the best texture. Pre-shredded cheese has anti-caking agents that can affect melting. When choosing ingredients, fresh is best. Fresh veggies like red onion and bell pepper make a big difference. They add crunch and bright taste. Frozen corn is great if fresh isn't available. Just make sure to thaw and drain it well. Serve your nachos straight from the sheet pan. This looks fun and makes cleanup easy. For added flair, sprinkle extra cilantro on top. Lime wedges add a fresh touch too. Pair your nachos with dips like sour cream or Greek yogurt. They add creaminess and balance the spice. You can also try guacamole for an extra creamy bite. Salsa is another tasty option. It adds a zesty kick that complements the nachos perfectly. {{image_2}} You can easily switch ingredients in your loaded veggie nachos. Use different beans like pinto or kidney. Each type brings its own flavor and texture. You can also change cheese. Try mozzarella for a milder taste or feta for a tangy bite. These swaps let you customize your nachos to your liking. Adding spices can boost the flavor of your nachos. Cumin and chili powder add warmth and depth. You can sprinkle these on the veggie mix before baking. You can also add more veggies for extra taste. Zucchini and mushrooms work well. They add moisture and nutrients. Feel free to experiment with your favorite flavors! Store any leftovers in airtight containers. This keeps the nachos fresh. Make sure to cool them before sealing. If you leave them out too long, they may spoil. Use a container that fits the nachos well to reduce air exposure. You can keep them in the fridge for up to three days. When you are ready to eat, take them out for reheating. To reheat your nachos, you have a few good options. The oven works best. Preheat it to 350°F (175°C). Spread the nachos on a baking sheet. Heat for about 10 minutes until they are warm and the cheese melts again. You can also use a microwave, but it may make the chips soft. Heat in short bursts of 30 seconds until warm. If you want to keep the crunch, choose the oven. Enjoy your tasty leftovers! To add heat, use jalapeños for a kick. You can keep the seeds for more spice. Another option is adding sliced serrano peppers. If you like it even hotter, try a drizzle of hot sauce over the top. You can also mix in some cayenne pepper or chili powder into the veggie mixture. This will give your nachos a nice, spicy flavor. Yes, you can use store-bought nacho cheese sauce for ease. Look for a brand that has a rich flavor. Just warm it up in a pan before serving. Pour it over the nachos before baking. This saves time and still tastes great. If you want to add more flavor, mix in some spices or jalapeños into the cheese sauce. To serve more people, simply double the ingredients. Use two baking sheets for even cooking. Spread the tortilla chips in a single layer on each sheet. Make sure to evenly distribute the veggie mix and cheese. Bake both sheets at the same time if your oven allows it. This way, everyone can enjoy loaded veggie nachos at the same time! Loaded veggie nachos combine fresh ingredients to create a tasty dish everyone loves. You’ll start with tortilla chips and top them with a colorful mix of beans and veggies. Adding cheese and baking brings everything together. Use the tips for perfect cheese and serving ideas. Don't forget to customize with your favorite flavors! With some basic storage tips, you can enjoy these nachos later. Dive in and make this fun dish your own. You’ll impress your friends and family with your delicious creation.

Loaded Veggie Nacho Sheet Pan

Craving a delicious and satisfying snack? Try this Loaded Veggie Nacho Sheet Pan recipe that's perfect for gatherings or movie nights! Bursting with flavor from black beans, corn, fresh veggies, and topped with gooey cheese, it's easy to make and loaded with goodness. Discover how to create this crowd-pleaser that's ready in just 25 minutes. Click through for full recipe details and elevate your snack game today!
Print Recipe Pin Recipe

Ingredients
  

1 bag tortilla chips

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 small red onion, diced

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 avocado, diced

1 jalapeño, sliced (seeds removed for less heat)

1 cup shredded cheddar cheese

1 cup shredded pepper jack cheese

½ cup sour cream or Greek yogurt

¼ cup fresh cilantro, chopped

Juice of 1 lime

Salt and pepper, to taste

Olive oil spray (or 1 tablespoon of olive oil)

Instructions
 

Preheat the oven to 400°F (200°C).

    On a large baking sheet, spread out the tortilla chips in an even layer, covering the entire sheet.

      In a mixing bowl, combine the black beans, corn, red onion, bell pepper, cherry tomatoes, and jalapeño. Drizzle with olive oil and lime juice, then season with salt and pepper. Mix well to combine.

        Distribute the veggie mixture evenly over the tortilla chips.

          Sprinkle the shredded cheddar and pepper jack cheese generously over the top of the nacho-loaded sheet pan.

            Bake in the preheated oven for 10-12 minutes, or until the cheese is bubbling and starting to golden.

              Remove from the oven and let it cool for a minute. Top with diced avocado and fresh cilantro.

                Serve with dollops of sour cream or Greek yogurt on the side.

                  Prep Time, Total Time, Servings: 15 mins | 25 mins | Serves 4-6

                    - Presentation Tips: Serve directly from the sheet pan, garnished with extra cilantro and lime wedges for a vibrant look.